CARNAVAL Chorizo Tortilla
300g Potatoes, peeled and diced
2 tbls Olive Oil
1 large Onion, finely sliced
1 red pepper, cubed
4 Garlic cloves, crushed
200g Spicy Chorizo, chopped small or coarse grated
1 tsp Smoked Paprika
3 tbls Sea salt
2 tpls Chives, freshly chopped
1.Boil diced potatoes in salted water until cooked but still firm (5 - 7 minutes). Drain and set aside.
2.Heat the live oil in a pan and add the chopped onions peppers, garlic and chorizo and saute gently over a medium heat until the onions have softened (around 5 minutes).
3.Add back the potatoes and then the paprika, for a more spicy tortilla use picante paprika instead of teh dulce. Cook for a further minute making sure everthing is coated with the paprika.
4.In a bowl, break the eggs, season with salt and pepper and beat lightly. Add the eggs to the pan, covering the chorizo and vegetables completely, and cook for a minute to set the bottom of the tortilla.
5.Place under a pre-heated grill and cok for around 10 minutes until nicely browned. The tortilla shoud still be 'loose' in the centre.
6.Flip the tortilla out onto a plate, garnish with the chopped chives and serve hot. Alternatively allow to cool and serve cold later. The tortilla can be cut into portions and frozen to be enjoyed later.